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Escarole, Pear, Parmesan, and Basil Leaf Salad

Name: Escarole, Pear, Parmesan, and Basil Leaf Salad
Ingredients: 1 tablespoon olive oil; 1 cup hazelnuts, coarsely chopped; Kosher salt; 1 small garlic clove; 2 tablespoons red wine vinegar; 1 tablespoon Dijon mustard; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces; 2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise; 1/2 pound Parmesan, shaved; 2 cups (packed) basil leaves, torn into bite-sized pieces; Flaky sea salt

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2–3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
2.
Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
3.
Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
4.
The dressing can be made up to 1 day ahead. Whisk well before using.

Recipes sourced from Epicurious.com.

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